BARTENDER THEFT:
Bartender Summary
· Lobby Bar Bartender – Xxxxxx; Caucasian female, early 20s, petite and slender, medium length blond hair, wearing a light blue button down dress shirt, dark blue slacks, sash belt, and name tag.
The agent was greeted by Xxxxxx upon taking a seat at the bar.
She said “Hi, what can I get you”. She seemed nice and friendly however she did not introduce herself by name.
Xxxxxx placed a napkin on the bar while the agent placed an order. She turned and immediately prepared the beverage.
The agent did not receive a receipt for any of the drinks ordered, nor did Xxxxxx ask for a credit card or room number to start a tab.
Drinks served to patrons at the bar were not always immediately entered into the POS and therefore it is difficult to discern whether or not all beverages served were accounted for. However, the agents tab was correct. Agent strongly suggests that managemtn instruct all bartenders to follow a make a drink – ring a drink policy.
Beyond the first beverage ordered, additional cocktail napkins were not placed down for other beverages.
The agent observed Xxxxxx prepare several liquor based mixed drinks. Each time she was consistent with using the blue plastic ice scoop and lacing it back into the holder in the ice bin.
Plastic glasses were scooped directly into the ice
Mixed drinks were prepared with a consistent four count pour measurement. The bottles were not fitted with posi pour tops.
A menu was provided upon request, and Xxxxxx followed up with asking for a food order. She seemed knowledgeable about the menu items regarding how they were prepared and portion size. She described items in an appetizing way and positive manner.
Xxxxxx was observed preparing a drink for a patron who placed cash on the bar as a method of payment when Xxxxxx quoted the amount due. She was observed moving to the POS ringing in the order and returning change to the patron. Later, the agent observed Xxxxxx cashing out a ticket at the POS and was making change directly from the tip jar which seemed very suspicious. Agent strongly suggests follow shops on this bartender.
TIP JAR PROCEDURES — The bartenders’ tip jar should be situated well away from the operation’s cash register or POS. If the tip jar is located right next to the register, it is far too easy for bartenders to divert stolen funds away from the register and into the tip jar. In addition, bartenders should be prohibited from making change out of their tip jar or taking currency from the tip jar and exchanging it for larger denominations out of the cash drawer. If the bartenders are stealing from the business and using the cash drawer for the stolen funds, they can easily retrieve the money from the register under the pretense of making change. For example, a bartender could take 20 one-dollar bills out of the tip jar, deposit the currency into the register, but instead of taking out a $20 bill in exchange, he or she could remove four $20 bills, withdrawing $60 of stolen funds.
The bar and bar area got a little busy with Xxxxxx handling 4 – 5 tables as well as a fairly full bar, and during this time the agent sat with an empty drink for almost 15 minutes. Xxxxxx was overheard apologizing to patrons for taking so long to get to them and saying things such as “I’m sorry have you been waiting.”
A male manager was observed helping serve tables, clear glasses etc. in an attempt to pitch in and help out, although he did not notice the empty drinks on the bar.
The agent placed an order for something to eat at the bar. Xxxxxx was accommodating and helpful with placing the order asking the appropriate questions to ensure the order was prepared accurately. She made a few suggestions and spoke highly about all the items.
About 10 minutes or so later, Xxxxxx dropped off silverware and salt-and-pepper shakers.
The food was served by another employee who asked if anything else was needed, and Xxxxxx checked back about 5 minutes or so later asking if everything was okay and if the agent needed anything else.
Another female server with very short hair was observed behind the bar making drinks for one of her own orders that was taken into the dining room.
The agent cannot confirm whether all of these drinks were on a ticket. The agent recommends that the only other person allowed behind the bar preparing drinks would be a manager.
Draft beers were served in cold pint-size glasses with the appropriate size foam head. Wine was served in clean and polished stemmed glasses.
Wine was poured directly into the wine glass without any sort of measurement. Additional wine served to the same patron was measured out into a small glass carafe. The agent recommends using the carafe every time for accuracy and consistency.
When Xxxxxx was not busy she was observed preparing garnishes, stocking the bar, drinking from a white foam cup, and putting on lipstick.
The agent thought Xxxxxx did a fairly good job following up and offering additional drinks, except for a period of about 45 minutes when she was busy serving tables in the bar area. During this time, the agent noticed several patrons with empty drinks.
Upon request, the itemized receipt was presented. After method of payment was placed out, it took about 10 minutes for Xxxxxx to pick it up process it and return the receipt which seemed a little long.
She thanked the agent and was pleasant.
Michael Zenner – CEO
Hospitality Checkpoint LLC
hospitalitycheckpoint.com
bartheft.com (blog)
PO BOX 995 Gilbert AZ 85299
Office: 480-777-1919
Toll Free: 800-880-0811
© Hospitality Checkpoint LLC 2014
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